CHICOPEE, Mass. (Mass Appeal) – Easy to make, full of flavor and affordable, this wintertime meal is perfect for the whole family! Ann Macey, Author of Ann’s Table for Two joins us with her recipe for souper pork chops.
Souper Pork Chops (Skillet/Slow Cooker)
3 T. flour
3/4 tsp. salt
1/4 tsp. garlic powder
1 T. cooking oil
2 center cut, boneless pork chops (about 1″ thick)
1 can (10.5 oz.) condensed chicken rice soup
Combine flour, salt, and garlic powder in a pie plate and dredge the chops in flour mixture. Discard excess flour. Heat oil on high in a 10″ skillet and sear chops on both sides. Place
chops in a 2 1/2 qt. slow cooker. Pour soup over chops, cover and cook on low for 3 1/2 – 4 hours.
NOTES: It is not recommended that you use pork chops with the bone in for this recipe. I usually use low sodium/low fat soup for this recipe. The pork is very tender and the remaining soup is a wonderful
base for ‘Leftover Soup’ (recipe on my website).
For even more quick and easy recipes visit Ann’s website AnnsTableForTwo.com.
Promotional Consideration Provided by Geisslers Supermarket.